The use of capillary electrophoresis to determine the presence of cow milk in products labelled as "pure water buffalo milk"through the ratio of the corrected peak areas of the specific whey proteins is described. All the proteins concerned were completely resolved at pH 9.2with sodium borate as the unique component of the BGE buffer. The use of a chemically deactivated capillary ("silanized") eliminates the need for additives in the BGE to prevent protein adsorption on the wall. RSD% for migration time was 1% and for corrected areas 2-3%.
Determination of cow milk in buffalo milk and mozzarella cheese by capillary electrophoresis of the whey protein fractions / Cartoni, Giampaolo; Coccioli, Franco; Jasionowska, Renata; Masci, M.. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 10:(1998), pp. 127-135.